Bone Cruncher + Zombie Breath Crispy Chickpea Bowls

Prep: 15 minutes | Cook: 30 minutes | Servings: 4

Crispy chickpeas deserve more respect. They are affordable, easy to keep in the pantry and perfectly willing to become dinner when somebody gives them a little attention.

Bone Cruncher brings sesame, citrus and savory depth to the chickpeas. Zombie Breath handles the garlic-onion direction in the roasted vegetables. Put them over rice with a bright lemon sauce and you've got a bowl worth repeating.

Allergen note: Bone Cruncher contains sesame.

Ingredients

Chickpeas

• 2 cans chickpeas (15 oz each), drained, rinsed and thoroughly dried
• 1½ tbsp olive oil
• 2 tsp Bone Cruncher

Vegetables

• 1 medium zucchini, cut into half-moons
• 1 red bell pepper, chopped
• 1 small red onion, cut into wedges
• 1 tbsp olive oil
• 1½ tsp Zombie Breath

Bowls

• 3 cups cooked brown or white rice
• 1 cup diced cucumber
• 2 tbsp chopped fresh parsley
• 1 lemon, cut into wedges

Lemon yogurt sauce

• ½ cup plain Greek yogurt
• 2 tbsp fresh lemon juice
• 1 tbsp water
• 1 tsp honey, optional

Directions

1. Preheat. Heat the oven to 425°F. Line two large baking sheets with parchment.
2. Prepare the chickpeas. Pat them very dry. Toss with olive oil and Bone Cruncher, then spread in a single layer on the first sheet.
3. Season the vegetables. Toss zucchini, bell pepper and onion with olive oil and Zombie Breath. Spread on the second sheet.
4. Roast. Put both pans into the oven. Roast vegetables for approximately 20 to 25 minutes and chickpeas for 25 to 30 minutes. Stir halfway through and rotate the pans as needed. The chickpeas should be golden and crisp at the edges.
5. Make the sauce. Mix yogurt, lemon juice, water and optional honey. Adjust the water to reach a drizzling consistency.
6. Build the bowls. Divide warm rice among four bowls. Add the vegetables, chickpeas and cucumber.
7. Finish. Spoon over lemon sauce, add parsley and serve with lemon wedges.

Meal-prep strategy

Store the rice, cooked vegetables and chickpeas separately in the refrigerator. The chickpeas will soften as they cool, which is normal. Recrisp them in an oven or air fryer before serving if desired.

Keep the sauce chilled until assembly. Refrigerate prepared food promptly and use cooked leftovers within recommended food-safety storage windows.

Why these blends work together

Bone Cruncher seasons the chickpeas with toasted sesame and citrus-influenced savory flavors. Zombie Breath delivers a separate, substantial garlic-onion layer on the vegetables.

The recipe needs both components. One carries the crunchy element while the other seasons the roasted vegetables.

Grillslayer move: Dry the chickpeas thoroughly before adding oil. Moisture is the enemy of crispy edges.